Method

Main

1

Heat white wine in a frying pan over medium heat, add sultanas and saffron, remove from heat and cool. Season sardines with sea salt and freshly ground black pepper. Heat 2 tbsp olive oil in a frying pan, cook sardines in batches for 2 minutes on each side until golden and crisp. Keep warm.

2

Heat remaining olive oil over medium heat, cook fennel for 5 minutes or until tender, add sultana mixture, bring to the boil, then reduce heat and cook for 10 minutes or until liquid is almost evaporated.

Meanwhile, cook pasta in a large saucepan of boiling salted water untilal dente, drain and return to pan. Add sardines and half the breadcrumb mixture to ziti, toss gently to combine and serve immediately, scattered with remaining breadcrumb mixture and lemon halves.

Notes

Note Ziti is a long, tubular pasta with a diameter similar to penne. If unavailable substitute with long hollow pasta such as bucatini or penne.